At Home With Theresa

I never knew such a day existed until today. However, I am not surprised as there is a “DAY” for almost everything nowadays. Coffee day, donut day, chocolate chip cookie day…

I was informed by a fellow blogger (ChirpyHome.com – thank you!) that October 11 is World Egg day and he asked if I intended to write about it. He was nice enough to send me a link to a really well written article on eggs. Link of the article: https://www.breakingasia.com/taste/the-ultimate-guide-to-the-eggs-of-asia/ And so here is this post!

I grew up in Asia and I am quite familiar with most of the eggs featured in the article. Some I love (salted duck eggs and ramen eggs!), some I never heard of (adobo eggs – must be new!), some I tried but not really liked (poor baby ducks – balut).

One way I loved eating eggs when I was young was raw, scrambled with soy sauce and poured over hot, just cooked white rice. Now that was before I knew what I know now. But it was good times! Sometimes ignorance can be bliss!

For this article, I thought about featuring a recipe I love from the Philippines that features eggs – EGG PIE! I also thought about writing about different ways scrambled eggs are prepared (my favorite is tamago yaki!). I even played with the idea of featuring different recipes using salted duck eggs…

I have exactly 7 days before October 11 (“today” is actually Friday, October 4) so I think I will have enough time to try out a couple of recipes and post that. To be continued…as I go to to the kitchen to think about eggs.

In the meantime, I found these line up of Asian style scrambled eggs for you to try! They all look so delicious!

Japan: Tamagoyaki! Sweet and savory, this rolled egg omelette is my favorite. You’ll find it on top of nigiri, or in a sushi, or in a bento box. It uses a special rectangular pan specifically for this dish. I like to eat it for breakfast with rice or toasted bread.

Philippines: Scrambled egg with “ginisa” ingredients – garlic, onions, and tomatoes. It is usually served with fried rice and banana catsup(banana sauce).

Korea: Gyeranmari is similar to the Tamagoyaki but less sweet and most of the time has extras like veggies, seafood, etc. They also use the special pan to roll up the egg. Sometimes served with catsup.

China: This scrambled eggs flavored with sesame oil, shao xing wine, tomatoes, and ginger is the Chinese version. It is often served with rice and topped with scallions.

Vietnam: Scrambled eggs flavored with fish sauce, ginger, and tomatoes will surely wake up your tastebuds! I like the taste of fish sauce and yes, my Vietnamese co workers always tells me that that is the secret for all the yummy food they have.

So for my featured recipe, Egg Pie it is!

I remembered buying this from bakeries in the neighborhood and in rural areas. It almost always tastes the same. I love the custardy filling (I’m biased as another favorite sweet is flan!), and the caramelized brown top.
This is an easy to make recipe and I tried to stay true to what ingredients they likely used in the Philippines. However, I used my Thermomix to make it faster and easier.

CRUST:

5.5 oz all purpose flour

2.5 oz unsalted butter, cut into little pieces

1/2 teaspoon salt

2 oz cold water

FILLING:

4 large eggs

1 can (11.5 oz/340ml360g) evaporated milk

1 can (13.76oz/390g)sweeneted condensed milk

2 teaspoons vanilla extract

Make the crust:

1. Place the flour, butter, salt, and water into the Thermomix mixing bowl. Mix 20 sec/speed 4. Remove pastry from bowl and form into a flattened ball.

*To make without the Thermomix: Place flour and salt in a bowl and cut in butter using a fork or rub into the flour using your fingers. Pour in water and mix to form a ball. Continue with the recipe.

2. Roll out the crust on a floured board to fit a 9 inch pie plate. Poke holes with a fork and refrigerate for 15-30 minutes. Preheat oven to 400F. Place a parchment sheet over the pie crust and place pie weights on top (or rice, or beans). Bake for about 10 minutes, while preparing filling.

Make the filling:

3. Clean out the Thermomix bowl. Separate one egg and set the white aside in a small, clean bowl. Place 3 whole eggs and 1 egg yolk in the Thermomix bowl and add the evaporated milk, condensed milk, and vanilla extract. Set to 30 sec/speed 5, turning the speed up gradually.

*To make without the Thermomix: In a large mixing bowl, place 3 eggs and 1 egg yolk. Add the evaporated milk, condensed milk, and vanilla extract. Beat with a mixer until well blended. Continue with the recipe.

4. Beat the egg white that was set aside until soft peaks form. Fold it into the egg/milk mixture until no large lumps remain. This will give your pie the browned top.

5. Remove pie crust from the oven and carefully remove the pie weights and parchment. Pour the filling into the crust and carefully return to the oven. Bake at 350F for 15 minutes, then at 325F for 30 more minutes, or until a knife inserted in the filling comes out clean.

6. Cool completely on a wire rack before cutting.

NOTE: Top will be puffy in when you take it out of the oven. It will sink back in after a few minutes.

VARIATION: To make ube or taro flavored egg pie, add 1 tablespoon McCormick Ube flavoring. Check the link below! #ad “As an Amazon Associate, I earn a small commission from qualifying purchases”

Extra recipe: Egg Sandwich

This one is so easy but I got a few moms asking how to make it, so I’ll just add it. This is how my mom makes Egg Sandwiches so it’s how I make mine too.

You’ll need:

6 hard boiled eggs, shelled

1/3 cup mayonnaise (or more to suit your taste)

salt and pepper to taste

Sliced bread

If you make this is the Thermomix, just place all ingredients in the mixing bowl, cover and set to 10 seconds, speed 5. Taste and adjust seasoning.

If you do not have a Thermomix, place eggs in a bowl and break it up into little pieces using a fork. Add the mayonnaise, salt, and pepper, and stir well. Taste and adjust seasoning.

We eat this on sliced bread, alone or topped with cheese, ham, turkey, etc. Whatever you have on hand, really. My son loves this for lunch and I hope you will too!

Happy World Egg day!